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Grilled Mushrooms with Goats' Cheese and Beetroot and Walnut Salsa

Grilled Portobello mushrooms topped with goat cheese, herbs, and honey, served alongside a fresh beetroot and walnut salsa.

VegetarianHealthyQuickMushroomsBeetrootGoats Cheese

Estimated Nutrition

Per Serving Total
Calories 620 kcals 1240 kcals
Carbohydrates 20 grams 40 grams
Fat 50 grams 100 grams
Protein 20 grams 40 grams
Cook Time
6 mins
Produces
2 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
10
ml
Balsamic Vinegar
Dairy
100
g
Goats' Cheese
Soft
NutsSeeds
1
sprig
Thyme
Leaves only
1
1
Black Pepper
Freshly ground
0.5
clove
Garlic
Finely sliced
30
g
Walnut
Halves
1
handful
Parsley
Fresh, chopped
30
g
Walnut
Halves, chopped
OilsFats
15
ml
Olive Oil
For frying mushrooms
30
ml
Olive Oil
For salsa
Other
10
ml
Honey
Vegetables
2
piece
Portobello Mushrooms
4
piece
Beetroots
Cooked and chopped
0.25
piece
Onion
Finely chopped

Steps

  • Preheat the grill to a medium setting.
  • Fry the mushrooms in olive oil in an ovenproof pan for 2 to 3 minutes per side.
  • Top mushrooms with goat cheese, herbs, honey, garlic, pepper, and walnuts.
  • Grill the mushrooms for 2 to 3 minutes until the cheese bubbles.
  • Combine the beetroot, onion, parsley, vinegar, oil, and walnuts in a large bowl.
  • Serve the grilled mushrooms with a portion of the beetroot salsa.